Love this recipe from the Chatelaine Magazine. We had a BBQ on the weekend and made this, it's delicious! You need 4 of 1/4lb Salmon fillets, 1/4 cup Becel Buttery Taste melted, 1/4 cup of Pure maple syrup, 4 tsp of Dijon mustard and 1 tsp of Low sodium soy sauce. This can be cooked in the oven at 425 degrees or BBQ on cedar planks (or in foil). Mix all ingredients together then pour over the salmon in a baking dish. Bake or BBQ for 12 minutes or until salmon flakes. Serve hot with extra sauce spooned on top.
Hello to all my viewers! I’m back, all new and improved 2019... Return customer to this classy restaurant. We had a lovely family dinner and celebrated my sister in law’s Birthday. As usual, it was amazing! I had the Petto d’Anatra Arrosto, Roast Duck Breast in an Amarena Cherry Sauce and it was delicious! It’s a must try for sure. Gallinella al Sciroppo d’Acero Carre d’Agnello ai Pistacchi Fettuccine Al Nero di Seppia Florentina Pizza Oil & Balsamic Vinegrette Petto d’Anatra Arrosto Calamari Fritti
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